This Sausage, Pepper and Onion Quiche is a favorite for breakfast, lunch or dinner. It’s quick to prepare using a premade deep-dish frozen pie crust. The rich, creamy custard paired with savory sausage, tender peppers and sweet onions makes a satisfying, flavorful meal any time of day.
Are you a quiche fan? I am—any time of day. A slice is perfect with toast for breakfast, or served with a crisp salad for lunch or dinner. Sometimes I even enjoy it with a chilled glass of white wine.
I love quiche because the custard is silky and adaptable. You can swap fillings to suit your mood; this version with sausage, peppers and onions is one of my go-to combinations because the flavors balance so well.
Why You’ll Love This Quiche
This quiche delivers a savory, well-rounded filling—sausage, sautéed peppers and onions—combined with a rich egg custard. Using a frozen deep-dish crust keeps prep simple and fast, so you get a restaurant-style quiche at home without a lot of fuss.
Ingredients
- 1 frozen deep-dish pie crust
- 1 Tbsp butter
- 8 oz bulk breakfast sausage
- 1/2 cup finely chopped yellow onion
- 1/3 cup finely chopped green bell pepper
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp Italian seasoning
- 1 tsp coarse kosher salt
- 1/2 tsp black pepper
- 2 cups freshly shredded Swiss cheese
Step-by-Step Instructions
1. Place a rack in the middle of the oven and preheat to 375°F. Put the frozen deep-dish pie crust on a large baking sheet and bake for 10 minutes. Remove and set aside.
2. In a deep skillet, melt the butter over medium-high heat. Add the breakfast sausage, chopped onion and chopped green pepper. Break the sausage into pieces with a spoon and cook until the sausage is no longer pink and the vegetables are softened. Drain any excess fat and set the mixture aside.
3. In a large bowl, whisk together the eggs, heavy cream, milk, Italian seasoning, salt and black pepper until smooth and fully combined.
4. Sprinkle the shredded Swiss cheese evenly into the partially baked crust, then add the cooked sausage, pepper and onion mixture. Pour the egg mixture over the filling, being careful not to overfill the crust. Discard any extra custard that won’t fit in the pie shell.
Bake for 35–40 minutes, until the edges are set and the center still has a slight jiggle when you gently shake the pan.
Allow the quiche to cool for 20–30 minutes before slicing. This resting time helps the custard finish setting and makes slicing cleaner.
The quiche yields 4–6 servings, depending on how large you cut the slices. For breakfast I usually cut six smaller slices; for dinner I often serve four larger slices alongside a salad.
If you try the recipe, let me know how it turns out—leave a comment if you have questions. Enjoy!
Cook’s Notes
To catch any overflow, line the baking sheet with foil or parchment before placing the crust on it. I always bake the quiche on a baking sheet rather than directly on the oven rack to avoid spills and make handling easier.
Recipe Card
Sausage Pepper and Onion Quiche
Ingredients
- 1 frozen deep-dish pie crust
- 1 Tbsp butter
- 8 oz bulk breakfast sausage
- 1/2 cup finely chopped yellow onion
- 1/3 cup finely chopped green bell pepper
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp Italian seasoning
- 1 tsp coarse kosher salt
- 1/2 tsp black pepper
- 2 cups freshly shredded Swiss cheese
Instructions
- Preheat oven to 375°F. Place the frozen pie crust on a large baking sheet and bake 10 minutes; set aside.
- In a deep skillet over medium-high heat, melt butter and cook sausage with onion and green pepper until sausage is no longer pink and vegetables are soft. Drain and set aside.
- Whisk eggs, heavy cream, milk, Italian seasoning, salt and pepper in a large bowl until combined.
- Sprinkle shredded cheese into the crust, add the sausage and vegetable mixture, then pour the egg mixture over the filling. Do not overfill—discard any excess custard.
- Bake 35–40 minutes, until the edges are set and the center is slightly jiggly. Cool 20–30 minutes before slicing.
Notes
Line the baking sheet with foil or parchment to protect against overflow. Baking the quiche on a sheet pan rather than directly on the rack prevents spills and makes it easier to remove.